Sheet Pan Roasted Lemon-Tahini Chicken with Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted on a sheet pan with chickpeas, coated in a tangy lemon-tahini glaze that caramelizes beautifully in the oven. This mediterranean-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, tahini, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 1/4 cup tahini, 3 tbsp fresh lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until smooth and glossy.
  2. Step 2: Place 6 bone-in chicken thighs and 1 can (15 oz) drained and rinsed chickpeas on a large rimmed sheet pan. Pour the tahini-lemon sauce evenly over the chicken and chickpeas, using a spatula to coat everything thoroughly.
  3. Step 3: Roast in the preheated oven for 35-40 minutes, until chicken skin is golden and crisp and internal temperature reaches 165°F, stirring chickpeas once halfway through to prevent sticking.
  4. Step 4: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving. Let rest 5 minutes to allow flavors to meld.

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Frequently asked questions

How long does Sheet Pan Roasted Lemon-Tahini Chicken with Chickpeas take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Roasted Lemon-Tahini Chicken with Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Roasted Lemon-Tahini Chicken with Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Roasted Lemon-Tahini Chicken with Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Roasted Lemon-Tahini Chicken with Chickpeas?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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